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Carrot Soup
Ingredients:
1 bunch of carrots
1 sweet potato (yam, orange)
2 white yams
3 inches of lemon grass
1/2 tsp freshly grated ginger
(or instead 1/4 tsp ginger powder)
1 whole small onion or 2 challots
2 green onion stalks
salt and pepper
pinch of nutmeg (go light on it)
2-3 cups of water
Slice of white bread (optional)
Pumkin seed oil and pea sprouts (optional)
Tips:
Add onions and green onions to your soup for flavor, remove after cooking.
Fresh ginger and lemongrass will enhance the flavor of this soup.
Optional recommendations:
Pea sprouts for toping.
A few drops of pumpkin seed oil as decorative service option also provides a nice nutty flavor.
Add roasted bread crumbs upon serving for some crunchy bites.
Peel and cut vegetables in pieces. Add chopped vegetables, the whole onion and green onions into a pot and cover with water. Cook until vegetables are cooked through, removed onion and green onion. Add vegetables with broth into blender, blend and verify the thickness of the soup. If too thick add water as needed. Add salt and nutmeg as needed. Serve in a soup bowl adding pea sprouts and a few drops of pumpkin seed oil and fresh crushed pepper. If you like roast a few bread crumbs in olive oil while cooking the vegetables and add the crunchy pieces onto your soup. Enjoy!
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